BACKGROUND Trehalose is related to several types of stress responses, especially freezing response in baker's yeast (Saccharomyces cerevisiae). It is desirable to manipulate trehalose-related genes to create yeast strains that better tolerate freezing-thaw stress with improved fermentation capacity, which are in high demand in the baking industry. RESULTS The strain overexpressing MAL62 gene ...

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...

The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze t...

ness of Indexes Although cases are specific, indexes to cases need to be chosen so that the case can be used in as broad a selection of situations as appropriate. Often, this approach means indexes should be more abstract than the details of a particular case. Consider, for example, a case from CHEF (Hammond 1986, 1989). CHEF just created a recipe for beef and broccoli, a stir-fried dish. When ...

The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably the creation wheat bread, as a leavening agent. GH were produced with use food grade amino acids called promoters. article emphasizes an interesting approach by using hybrid combination yeast and GH. current based on comparative evaluation agents bread (1) promoters (20–70% (2) + partial replacement (2...